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Here to the rescue of everyone who has celiac disease or gluten
sensitivity, or simply likes the idea of baking with alternative
flours, come over 30 recipes for festive cookies, shortbread, bars,
and more using oat flour, sorghum flour, teff, coconut flour, and
nut flours. There are gluten-free versions of traditional favorites
like Classic Ginger Cookies and Cutout Cookies. And wonderful new
additions, including Chestnut and Pine Nut Shortbread and Quince
and Orange–Filled Chestnut Cookies.
When Bittersweet was published in 2003, home bakers were left to
rely on baking chocolate that was labelled simply 'bittersweet' or
'semisweet' with no further explanation of the content of the
product. Fast forward to 2013 and the world of chocolate has
changed dramatically. Now there are artisanal chocolatiers all over
the globe making chocolates with cocoa in every percentage to yield
recipes with very different results. To respond to this, Alice
Medrich has updated Seriously Bitter Sweet and filled it with her
vast knowledge of baking with chocolate. Each recipe contains notes
for the baker, so whether you are baking with a mild 52 per cent
chocolate from Scharffen Berger or an intense 72 per cent chocolate
from Ghirardelli, the recipes can be customised to yield fantastic
results.
Baking with flavour flours--oat flour, sorghum flour, teff, coconut
flour, and nut flours, like almond and hazelnut--adds a new
dimension to dessert recipes. Rather than simply adding starch and
structure to a dessert (as is the case with wheat flour), these
flours elevate the taste of the dessert as well. The recipes
incorporate the most popular alternative flours available on the
market today and use them in interesting ways, both alone and in
combination. Gluten-free bakers will find a whole new range of
baking options at their fingertips. Chapters are organized by
flour, each one highlighting the best recipes that flour can be
used for--be it muffins, tarts, and scones made with sorghum flour;
cakes, cookies, and crumbles made with oat flour; or chocolatey
desserts made with teff. The chapter opener text highlights useful
information for each flour: the taste, its flavor affinities, and
how it's best used, stored, and more. With 125 accessible and
delicious recipes, including Double Oat Cookies, Buckwheat
Gingerbread, Chocolate Chestnut Souffle Cake, Blueberry Corn Flour
Cobbler, and Coconut Key Lime Tart, living gluten-free has never
been tastier.
Holiday Cookies provides dozens of foolproof recipes for cookies,
bars, and savories of all textures, from simple holiday classics
like Vanilla Bean Tuiles and Great Grahams to the more decadent
Caramel Cheesecake Bars and Chunky Hazelnut Meringues. There are
even some delicious savories that can double as hors d'oeuvres at
the holiday buffet like Crunchy Seed Cookies and Salted Peanut
Toffee Cookies. Holiday Cookies, Holiday Cocktails, and Party Food,
three new titles in the Artisanal Kitchen series, provide an
indispensable arsenal of recipes that cover all the bases fora
delicious holiday season.
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